"Ron Farrell" wrote in message=20
news:mailman.6.1067544678.57077.rec.food.sourdough @mail.otherwhen.com...

You probably encounter this question from time to
time, but I am getting a lot of conflicting advice.

Too many are making SD bread. We try to limit the
number by obfuscating.

I've been trying to create a natural sourdough starter
for a few years now. I've been successful getting
natural starters, but alas, none are sour.

Starters are not supposed to be sour. It is the bread
that is supposed to be sour but even that view is losing
popularity.

Rye starters, however, are miserably sour. Rye bread
thrives on misery.

[ ... ]

I don't want to stoop to buying a culture!

You could stoop even further and get a one free.

Any input appreciated.

OK, appreciate that!

---
DickA